More croissant....

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More croissant....

Hi allHaving read all the wonderful advice here, and just returned from a trip to Europe, Matt (my 16yo) and I embarked on a croissant making spree. I used this recipe http://leitesculinaria.com/78697/reci...Everything seemed to be going well-the dough was so so easy to work, kitchen cool, big granite countertop workspace, nice chilly fall evening... they rose like nobody's biz... look great.... but inside are like a very very light dinner roll. Not flaky at all. The crust is more like a very light bread crust. Also they do not have a well-developed yeasty flavor.So I'm all set to buy some Plugra and try again (this was a spur of the moment thing and I used store-brand butter). But is there another recipe out there that anyone particularly likes?